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Impossibly Easy Zucchini Pie Recipe (1)

Impossibly Easy Zucchini Pie Recipe

This zucchini and onion pie is the perfect brunch meal. It’s like a quiche but has the texture of a soft bread!
5 from 5 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 294kcal
Author: Katherine - Yummfully

Ingredients

  • 3 eggs
  • ½ cup avocado oil (or your favorite oil)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • ¼ tsp mustard powder
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • 3 cups zucchini, sliced
  • ½ cup onion, chopped
  • ½ cup red bell pepper, chopped
  • 1 cup Bisquick mix
  • 1 tsp baking powder for extra fluffiness (optional)
  • additional Parmesan cheese for topping (optional)

Instructions

  • Preheat your oven to 350 F (175 C). Grease a pie dish with cooking spray.
  • Mix the base: in a medium-sized bowl, mix the eggs, oil, Parmesan cheese, parsley, mustard powder, garlic powder, salt, and pepper until well combined.
  • Add the vegetables and Bisquick: Gently fold in the sliced zucchini, chopped onions, bell peppers, and Bisquick mix, mixing just until no dry bits of Bisquick remain; lumps are ok.
  • Bake: Pour the mixture into the greased pie dish. Bake for 30 minutes, or until the top is golden brown and a toothpick instead in the center comes out clean.
  • Cool and Serve: Allow the pie to cool for a few minutes before slicing. For added flavor, serve with extra Parmesan cheese on top.

Notes

  1. Try to make the zucchini slices roughly the same width so they cook evenly.
  2. Do not overmix the egg/veggie/bisquick mix. Do it just until there are no dry bits of bisquick.
  3. Add more grated Parmesan on top for added flavor.
  4. Variations: add squash, pumpkin, or shredded cheese.
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Nutrition

Calories: 294kcal | Carbohydrates: 18g | Protein: 6g | Fat: 23g